Go Back
+ servings

Vegan Butternut Squash Soup

This vegan butternut squash soup is full of flavour, easy to make, and the perfect comfort food. It's also paleo and Whole30!

Course Side Dish, Soup, Vegetables
Cuisine American
Keyword easy squash soup, healthy butternut squash soup, whole30 squash soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 239 kcal


  • 1 lb butternut squash, peeled and chopped (fresh or frozen)
  • 1 lb carrots, peeled and chopped
  • 1 apple, chopped (use a sweet red apple such as gala or honeycrisp)
  • 1 pear, chopped
  • 3 cups vegetable broth
  • 1 can full fat coconut milk
  • 1 tbsp ground cinnamon
  • 1 tbsp vanilla extract
  • 1 tsp sea salt
  • 4 bay leaves


  1. Place all the ingredients in a large pot on the stove.

  2. Turn the heat onto medium and bring everything to a boil.

  3. Turn down the heat and simmer for ~30 minutes, until all the ingredients are tender.

  4. Let the soup cool for a few minutes, remove the bay leaves, and then use an immersion blender and blend the soup until it's smooth.

  5. Serve and enjoy!

Recipe Notes

  1. Instead of using one pear and one apple, you could use two pears or two apples depending on what you have on hand. 
  2. If you like a thinner soup feel free to add 1-2 more cups of broth or water. 
  3. Nutritional values are an estimate and will vary depending on the exact ingredients used. 
Nutrition Facts
Vegan Butternut Squash Soup
Amount Per Serving
Calories 239 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 12g75%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 922mg40%
Potassium 724mg21%
Carbohydrates 29g10%
Fiber 6g25%
Sugar 13g14%
Protein 3g6%
Vitamin A 20948IU419%
Vitamin C 24mg29%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.